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re: Homebrewing: In-Process Thread
Posted on 3/2/15 at 10:39 am to LSUGrad00
Posted on 3/2/15 at 10:39 am to LSUGrad00
quote:
Anyone in Baton Rouge interested in trying that hybrid saison yeast that frat linked a few pages back? I'm thinking about picking up some more omega yeast next week and will throw a pack on if someone wants to split the shipping cost.
As long as it isn't too crazy expensive I would be in.
0
Posted on 3/2/15 at 10:45 am to LSUGrad00
I'm thinking more along the lines of making a starter, splitting it up and having a few different batches to use.
Then again, I don't think I will be making many sours anyways, so I probably won't need to do this.
Then again, I don't think I will be making many sours anyways, so I probably won't need to do this.
Posted on 3/2/15 at 11:06 am to LSUGrad00
quote:
I know a lot of people use Wyeast's lacto with good results too, s14?? Gigayeast also makes a 'fast souring' lacto blend that I'd like to eventually try.
Yep. Followed Chico's advice. Wyeast lacto followed by german ale a few days later.
Posted on 3/2/15 at 11:43 am to s14suspense
Question: Has anyone received a new Zymurgy magazine lately? Seems like i haven't received one in a while.
Posted on 3/2/15 at 12:55 pm to BugAC
quote:
Has anyone received a new Zymurgy magazine lately?
I get the online version and I got an email the other day saying it was available.
Posted on 3/2/15 at 10:37 pm to Fratastic423
Cinque de Zappa Dust in el cuñete. Nose is bleeding aroma and the tongue is a sock-hop dance floor with Rye Cooder playing "Freak Out"!
Posted on 3/2/15 at 10:39 pm to Zappas Stache
Why are there two tubes?
Posted on 3/2/15 at 10:41 pm to LoneStarTiger
quote:
Why are there two tubes?
One is the blow off to my carboy cap...you can see it in the pic in the foreground down low....orange cap. When I pulled it off the carboy I just let it flop away from me.
Posted on 3/2/15 at 10:45 pm to Zappas Stache
Ah, gotcha. Was wondering if it was some fancy north Texas hippy type contraption down there out of the picture.
Posted on 3/2/15 at 11:09 pm to LoneStarTiger
quote:
Was wondering if it was some fancy north Texas hippy type contraption down there out of the picture.
Hmmm.....Hmmmm....
Posted on 3/3/15 at 12:17 pm to LoneStarTiger
Hey Bottomland (or any other resident saison makers)
I am going to make a saison towards the end of the summer that will have Nelson Sauvin hops and wild grapes. I'm wondering what yeast would work best with that combination. I'm thinking about timing it with the release of WLP585 Saison III. Do you think that yeast would work well here? If not I will probably go with 565 again, unless something else is recommended that I think sounds good.
I am going to make a saison towards the end of the summer that will have Nelson Sauvin hops and wild grapes. I'm wondering what yeast would work best with that combination. I'm thinking about timing it with the release of WLP585 Saison III. Do you think that yeast would work well here? If not I will probably go with 565 again, unless something else is recommended that I think sounds good.
Posted on 3/3/15 at 2:14 pm to LoneStarTiger
WLP585 is the best White labs saison strain and works great in the 70's. If you have the heat (80+), go for Wyeast 3724 for a more traditional saison characteristic.
B's gonna roll his eyes for me suggesting brett, but I did a saison with nelson suavin and wine extract a year or so back and used Danstar Belle Saison and Wyeast Brett lambicus. It's an awesome combination of ingredients. Took a while.
B's gonna roll his eyes for me suggesting brett, but I did a saison with nelson suavin and wine extract a year or so back and used Danstar Belle Saison and Wyeast Brett lambicus. It's an awesome combination of ingredients. Took a while.
Posted on 3/3/15 at 2:20 pm to BottomlandBrew
is 3724 basically the same thing as White Labs 565?
quote:
B's gonna roll his eyes for me suggesting brett
This post was edited on 3/3/15 at 2:22 pm
Posted on 3/3/15 at 2:43 pm to BottomlandBrew
quote:
B's gonna roll his eyes for me suggesting brett,
Here's what I see in this thread now:
Blah blah blah blah Brett, blah blah blah blah Lacto, blah blah blah blah Sour Mash, blah blah blah blah No Boil.
Posted on 3/3/15 at 2:50 pm to BMoney
WLP565 and Wyeast 3724 are supposed to be the same, but in my experience, 3724 is less of an a-hole than 565. They'll both stall if you let them, but 3724 is easier to keep from stalling.
Posted on 3/3/15 at 2:56 pm to BMoney
quote:
Here's what I see in this thread now: Blah blah blah blah Brett, blah blah blah blah Lacto, blah blah blah blah Sour Mash, blah blah blah blah No Boil.
I actually thought about a NS pale ale, but I think the grapes will go better with a saison. If you have any other suggestions for a yeast to use, I'm all ears.
Posted on 3/3/15 at 9:49 pm to BMoney
quote:
Here's what I see in this thread now:
Blah blah blah blah Brett, blah blah blah blah Lacto, blah blah blah blah Sour Mash, blah blah blah blah No Boil.
Oh, he mad
Posted on 3/3/15 at 10:16 pm to rds dc
Brewed a fricking double IPA (no Brett, no sour, just hops) tonight for Zapp's beer fest. frick yeah! Getting this thread back on track.
Posted on 3/3/15 at 10:42 pm to BMoney
quote:
Brewed a fricking double IPA (no Brett, no sour, just hops) tonight for Zapp's beer fest. frick yeah! Getting this thread back on track.
If only it was a Brett Double IPA
Posted on 3/3/15 at 10:43 pm to BMoney
quote:
Brewed a fricking double IPA (no Brett, no sour, just hops) tonight for Zapp's beer fest. frick yeah! Getting this thread back on track.
added mangos and pineapples to our TropicAle for personal consumption.
and hops.
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